15-30 min4 servingsAmerican

Soy-Ginger Salmon with Broccoli

By The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore

4 servings

15-30 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 12 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Yield: 4 servings

Ingredients

1 lb wild-caught Alaskan salmon
6 tbsp extra-virgin olive oil
2 tbsp soy sauce or tamari
2 tbsp raw apple cider vinegar
1 tbsp minced fresh ginger
1 clove garlic
3 tbsp pure maple syrup
1 tsp toasted sesame oil
1 lb Broccoli
sesame seeds
Chopped green onions, tender white and green parts only

Salmon is an excellent source of protein and omega-3 fatty acids, and it comes to perfection in just minutes in the Instant Pot. Because the broccoli cooks even faster than the fish, you add it at the very end of the cooking process to ensure it doesn’t turn to mush. Whip up this addictive soy-ginger dressing while the pot is coming to pressure for an easy 20-minute meal. Serve any extra dressing over a simple salad on the side.

INSTRUCTIONS

1. Pour 1 cup water into the Instant Pot and arrange the handled trivet (see page 11) on the bottom. Place the salmon fillets on the trivet in a single layer, skin side down. Sprinkle them generously with salt and pepper.
2. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes (see page 17). When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.
3. While the fish is cooking, make the dressing. Combine the olive oil, soy sauce, vinegar, ginger, garlic, maple syrup, and sesame oil in a blender and blend until smooth, about 1 minute. Set aside until ready to serve.
4. When the floating valve drops, remove the lid and place the broccoli directly on top of the cooked fish. Secure the lid again and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.
5. When the floating valve drops, remove the lid. Use tongs to transfer the steamed broccoli and salmon to serving plates. Drizzle the dressing over the top and garnish with the sesame seeds and green onions. Store leftovers in an airtight container in the fridge for 4 days.

Notes

MAKE IT VEGAN, Instead of salmon, serve the soy-ginger dressing over a bowl of steamed vegetables and brown rice to make a sushi-style bowl. Roasted red bell peppers have a similar texture to raw fish, so they make an excellent vegan substitute., MAKE IT GLUTEN-FREE, Use tamari instead of soy sauce.